Certified Organic Dairy Free and Raw Chocolate. 

Drum roll....  These are divine (especially when you can't have dairy) but either way they are lovely! You only need one or two squares unlike those cheap commerical ones.

This recipe does use cacao - not cocoa. 

I haven't yet had the chance (or all the ingredients) to make this smaller size and adjust times accordingly, however it seems the longer the time the better the finish, so you won't really "over process" this.

"Light" Raw Chocolate Recipe

100g Raw Cacao Butter

35g Raw Cacao Powder

45g dark Maple Syrup

1 pinch good quality salt (ie Himalayan Crystal Salt or Celtic Sea Salt)

1 pinch whole ground Vanilla Bean

Your own choice of fillings to add to the chocolate if you desire (ie hazelnuts, cashews, dried fruits, orange rind, crushed peppermint crisp etc).

Add Cacao Butter to TMX bowl and melt at 37C for 20 minutes (or longer if required).

Through the top of the lid pour in the cacao powder, combine together on a really quick burst of speed 6-8 just to mix it all together. Then continue to stir on speed 1 at 37C for 10mins or more (the longer this is stirred the better "gloss" or "sheen" the chocolate will finish with).

When mixture is smooth add agarve syrup, salt , vanilla bean and any additional additives (ie Lucuma powder will make it "milkier" but don't over do it as the flavour can be overpowering and the finish can be more like a fudge, maca powder, Purple Corn extract - only need 1/4 tsp. etc). Remember Less Is More. Adjust flavour accordingly. The bitterness should sit at the back of your mouth - add more agave syrup until this is right for you. Continue to stir until smooth.

Fill chocolate moulds with favourite fillings (nuts/dried fruits/cacao nibs...) before pouring chocolate mix into moulds.

Refridgerate until chocolate is set - about 30 mins.

Note:  I added cacao niblets for texture, as my friend Katy had done this is her delicious batch and I loved the tast and texture. Also on Katy's first batch she had put in all ingredients at once, which we also loved taste of as had seperated, but kind of had the appearance of 'top deck'. So have a play and let us know if you have any variations that also work well. All ingredients are available at Mt Melville Organic shop on Albany Highway,  Happy baking! x


Ayurvedic recipe for chicken roast 


1 tablespoon of butter or ghee, 1 tablespoon of sunflower oil, 1 teaspoon fresh ground ginger, 3 cloves of garlic - ground, 4 peppercorns, 1/4 teaspoon cinnamon, 200g chcken (pref organic) cut into bite sized pieces, salt & pepper,


  •   put butter and oil in a pan
  •  /when butter is melted, put in ground ginger, garlic, peppercorns, and cinnamon
  •   add chicken pieces,
  •   cook, covered, over a low heat till the meat us cooked. stir occasionally
  •   season with salt and peppr and cook till all the liquid evaporates and you get dry fried chicken

Yum - Enjoy


Recipe for Ayurvedic Garlic Curry

This is delicious!


1 tablespoon of sunflower oil, 1/2 tablespoon mustard seeds, 1 tablespoon of urad dahl (a kind of lentil with a black skin), 2 medium onions chopped finely, 6 - 8 curry leaves -fresh or dry, 50 - 60 cloves of garlic, peeled, 1 tablespon cumin (leera) powder, tamarind water (dissolve a tablespoon of tamarind paste in a cup of warm water, salt to taste (usually 1 and 1/2 teaspoons)


  • Heat the oil. Add mustard seeds and urad dahl and stir-fry with a wooden spatula. When the seeds begin to pop, add the onions, curry leaves and the garlic and continue to saute the whole mixture
  • Next add the cumin and pepper powder and continue to saute for a for a few more minutes
  • Then stir in the tamarind water and let it simmer for a few minutes
  • finally add the salt and cook until the garlic is soft.

mmmm hmmm